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This one-pan recipe for Roasted Potatoes and Carrots is the best weeknight dinner side dish. It’s super quick and easy to make with simple ingredients. The result is super flavorful, perfectly roasted creamy potatoes and tender, sweet carrots. Naturally vegan & gluten-free.
Roasted potatoes and carrots are one of my favorite side dishes. For me personally, it’s the carrots, but ask my child, and the potatoes are the clear winner. Hearty and humble, these simple root vegetables are both widely available and inexpensive and pack huge flavor when roasted in the oven. And just like my recipe for roasted Brussels sprouts and sweet potatoes, they’re simple to make and super versatile.
Table of Contents
Key Ingredients
You can find the printable recipe with measurements in the recipe card below.
Aside from a bit of salt and black pepper, this recipe calls for just six ingredients – potatoes, carrots, olive oil, fresh garlic, dried rosemary, and dried thyme. That being said, all of the ingredients (aside from the potatoes, carrots, and olive oil) are totally optional. So feel free to create your own version of these fabulous roasted carrots and potatoes (or check out some of my suggested flavor variations below).
What type of potato should I use?
For roasted potato dishes, waxy or all-purpose varieties work best. These include red potatoes, Yukon golds, or fingerlings. I made this recipe using baby potatoes (aka new potatoes), which are young potatoes of any variety. These small potatoes have thin skins and a creamy, waxy texture. They’re convenient since they don’t require much chopping. Avoid using Russet potatoes. Their thick skins and starchy, fluffy interiors make them better suited for dishes like baked potatoes and mashed potatoes.
Want to learn more? Check out my Guide to Different Types of Potatoes to see which varieties are best for roasting, mashing, frying, and more.
How to Roast Potatoes and Carrots
Please note: This is just an overview of the recipe process. Find the full ingredients and printable recipe in the recipe card below.
- Preheat your oven to 400 degrees F; line a large rimmed baking sheet with parchment paper.
- Toss the ingredients together until completely combined. Spread in a single layer.
- Roast in the oven for 20 minutes, toss, then roast for another 15-20 minutes or until the potatoes crispy and tender.
- Season to taste and garnish with fresh thyme, if desired.
Roasting Tips
- Preheat your baking sheet in the oven before adding the vegetables. Starting with a hot pan helps jumpstart the crisping process, especially for the potatoes.
- Avoid overcrowding the baking sheet. Too many vegetables packed together will steam instead of roast, resulting in softer, less crisp veggies.
- If the fresh garlic and dried herbs begin to brown too quickly, loosely tent the pan with foil to prevent burning.
- For even more browning, broil the vegetable for 1-2 minutes at the very end of cooking (avoid broiling if you lined your baking sheet with parchment paper; foil is ok).
Flavor Variations
Want to mix things up? Try one of these easy flavor twists.
- Add balsamic and maple: Drizzle with balsamic vinegar and maple syrup in the last 10 minutes of roasting to create a rich, caramelized glaze. Garnish with toasted walnuts or pecans.
- Go rich and buttery: Drizzle with melted butter and add a sprinkle of fresh chives or parsley just before serving.
- Brighten with lemon and dill: Replace the dried herbs with dill and lemon zest. Squeeze fresh lemon juice over the roasted veggies before serving for a bright, tangy finish.
- Add more vegetables: Include diced red onion, parsnips, pearl onions, Brussels sprouts, or sweet potatoes. Just make sure they’re chopped evenly so everything roasts at the same rate.
Serving Suggestions
Roasted potatoes and carrots are the perfect side to serve with juicy air fryer chicken legs, air fryer chicken thighs, or air fryer whole chicken. You can also add chicken thighs or drumsticks to the same baking sheet as the potatoes and carrots, roasting everything together for a simple one-pan meal. Other delicious main dishes include pork chops or baked salmon.
Jessica’s Top Tips
Storing and Reheating
Allow the potatoes and carrots to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3-5 days. Reheat your veggies in a microwave, preheated oven, or air fryer. The microwave may change the texture of the potatoes slightly, but they will still taste delicious.
Can I Freeze Roasted Carrots and Potatoes?
Yes. First, allow the potatoes and carrots to cool, then transfer them to a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen potatoes and carrots to a freezer-safe storage container. Store for up to 3 months. Thaw in the refrigerator before reheating.
More Roasted Vegetables
If you make this roasted potatoes and carrots recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Roasted Potatoes and Carrots Recipe
Ingredients
- 1½ pounds baby potatoes, halved
- 1 pound carrots, peeled and sliced into 2-inch pieces, see notes
- ¼ cup olive oil
- 3 cloves garlic, minced, see notes
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon Ground black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
- Transfer all of the ingredients to the prepared baking sheet or baking pan. Gently toss everything together until completely combined.
- Spread the vegetables in a single layer (use two baking sheets if necessary).
- Bake for 20 minutes, then gently toss the veggies and continue to bake for an additional 15-20 minutes or until the potatoes are crispy on the outside and both the carrots and potatoes are fork-tender throughout (see notes).
- Garnish with fresh thyme, if desired.
Notes
- If the carrots are extra thick, consider slicing them into smaller 1-inch pieces. You can also make this recipe with bagged baby carrots, although I think large carrots taste better.
- I don’t recommend peeling the potatoes.
- The fresh garlic can be swapped for approximately 1/2-1 teaspoon of garlic powder.
- If the dried herbs and garlic start to burn, you can tent the baking pan or casserole dish with a large sheet of aluminum foil.
- Feel free to include additional veggies like diced parsnips, Brussels sprouts, or pearl onions.
- Optional garnishes: Sometimes, I’ll finish these potatoes and carrots with a dusting of freshly grated parmesan cheese or a drizzle of melted butter.
- Storage: Transfer any leftovers to an airtight container. Keep stored in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were super easy to make and taste great, will definitely be making them again.
So happy to hear that! Iโm glad they were easy and tasty – thanks for trying the recipe, and I hope they become a regular side at your table!